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1) A thin crisp fried pastry that is made by dipping a fancy shaped iron into a sweet batter and then dipping the iron in hot fat that is deep enough to cover the battered iron.

A long rod with a heatproof handle on one end and a decorative shaped iron on the other. The decorative iron is generally detachable so that different shapes can be used, such as a flower, butterfly or star.

An Asian salad green that is most often eaten raw but is also combined with other greens and prepared in cooked foods.

Considered to be a type of utility knife that is used for many of the same tasks as the traditional paring knife.